Best 5 Polenta Meat Stew Recipes

POLENTA MEAT STEW

Steps:

• Trim fat from meat and cut into 1-inch pieces.
• In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine.
• Cover and cook for 8-10 hours on low, or 4-5 hours on high.
• Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl.
• Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly.
• Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).

SLOW-COOKER BEEF AND POLENTA

Steps:

• Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
• Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
• Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.

TUSCAN BEEF STEW WITH POLENTA

Steps:

• Make stew
• In heavy, large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.
• While beef is simmering, make polenta
• Pour olive oil into large serving bowl and swirl to coat. Set aside.
• In heavy, large pot over moderately high heat, bring stock to boil. Lower heat to moderate and slowly add polenta, stirring constantly. Continue cooking, stirring constantly, until polenta thickens and pulls away from sides of pan, about 10 minutes. Transfer to oil-coated serving bowl and keep warm.
• Serve
• When beef is tender, use tongs to remove tomato skins (if desired) and thyme sprigs. Transfer stew to large serving bowl. Serve polenta alongside.

SAUSAGE STEW WITH POLENTA

Steps:

• Heat a large skillet over medium heat. Add 1 tablespoon olive oil. Add sausages, and cook, piercing with a fork to release the fat. Cook until golden brown, 8 to 10 minutes. Carefully drain off excess fat.
• Add the remaining olive oil, onion, and bay leaves to the sausages. Cook over medium heat until the onions are soft and translucent, 3 to 5 minutes. Add the garlic, and cook until fragrant, 30 to 45 seconds. Add the white wine, and continue cooking until reduced, about 2 minutes more.
• Add the tomatoes; cover. Cook, stirring often, until thick, about 30 minutes. If the sauce starts to stick, add 1 to 2 tablespoons water. Serve with polenta.

POLENTA BEEF STEW

Steps:

• STEW:.
• Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag.
• Add meat pieces, a few at a time, shaking to coat.
• In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic.
• Cook and stir until onion is tender. Stir in broth and wine.
• Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
• Stir in boiling onions and carrots.
• Bring to boiling; reduce heat.
• Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
• Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew.
• Serve stew with Polenta. If desired, garnish with rosemary sprigs.
• Makes about 7 cups.
• POLENTA:.
• In a large saucepan bring 3 cups milk just to a simmer over medium heat.
• In a medium bowl combine 1 cup cornmeal, 1 cup water, and 1 teaspoon salt.
• Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally.
• (If mixture is too thick, stir in additional milk).
• Stir in 2 tablespoons butter or margarine until melted.